Always wondered how to cook beetroot? This is our failsafe and foolproof method for roasted beetroot. It's incredibly easy and sweetens up the beetroot to reveal a versatile ingredient that can be added to lots of dishes.
Beetroot season runs from June to March (but sweetest when harvested from late June to October). When shopping for beetroot, feel for a firmness, rather than a wrinkled and spongy texture and look for green leaves still attached.
How to eat:
Young beetroot can be eaten raw – use grated in salads, or marinate.
To roast beetroot, put unpeeled beetroot in a roasting tin with olive oil and seasoning. Cover with foil then cook at 180°C (160°C fan) mark 4 for 20min for baby beetroot and up to 1hr for larger beetroot, until tender. Allow to cool, then peel away the softened skin, and slice or dice.
Use your skills to make these triple-tested recipes:
Beetroot and spinach salad recipe
Beetroot and ginger brownie recipe
Or, try making these pumpernickel bites, a great nibble at any drinks party!
White China tea plate, Sophie Conran. Easy fill acrylic mill, My Kitchen Cook & Bake standard roasting pan, Lakeland. Professional "S" vegetable knife, Zwilling J.A. Henckels. Black/white non-slip oven glove, Kuhn Rikon UK. Grater, chef's own.
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